Tomatillo Habanero Salsa

5 from 5 votes

Tomatillo Habanero Salsa is just begging for chips to dip. It’s also perfect as a topping on your favorite Mexican foods - tacos, burritos, tostadas, etc.

Don’t worry about the heat. It’s easy to adjust without losing any of the flavor.

Prep Time5

Cook Time10

Total Time15

Course: Appetizer

Cuisine: Mexican

Servings: cups

Calories: 132kcal

Author: Maggie Unzueta

Ingredients

10 tomatillos
2 habanero peppers
1 garlic clove
¼ onion
1 tablespoon salt

Instructions

Heat griddle.
Place tomatillos and char on all sides.
After 2 minutes, add the remaining ingredients, minus the salt.
Turn all the ingredients, making sure all the sides are charred.
Set aside until ready to use.
Once the habanero has cooled enough to handle, using the stem, place on a cutting board.
Cut the stem off. Cut lengthwise and remove the seeds.
Add all the ingredients including the salt to a blender.
Blend until smooth.
Serve and enjoy!

Video

Notes

HOW TO ADJUST THE HEAT

For a mild Tomatillo Habanero Salsa, use only 1 habanero pepper.
For a REALLY spicy salsa, add 3-4 peppers.

The more habaneros you use, the spicier it will be.

In the Oven: Place (except for the salt) on a cookie sheet. Coat all the ingredients with oil. Dust with salt. Roast under the broiler for 7 minutes. Turn and roast again under the broiler for 5 minutes.

On the stove: Place all the ingredients (minus the salt) in a stock pot with 6 cups of water. Bring to a boil. Simmer for 5 minutes. Remove the ingredients and discard water. This method will not give the salsa a roasted flavor.

Nutrition